03-01-2011, 07:43 AM
Here's a recipe that I'm sure you and many folks will like. I came up with it trial and error. You want Weber cajun seasoning, McCormick coarse ground lemon pepper. and McCormick Dill weed. Liberally apply the cajun, lightly apply the lemon pepper, and cover till green with the Dill weed. Coat with a layer of flour and pan sear till the fillet just turn white and flakey, I like moist, so I don't like to brown them too crazy. Famous dave's cajun catfish fries don't even come close. Works for all fillets. and trout too. I have a whole different technique for succulent trout though. The picture are walleye fillets.
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